Description
This ridiculously flavorful pumpkin chili is loaded with beans and ground tofu spiced
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 16 ounces firm tofu
- 1 tbsp soy sauce
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp sea salt
- 2 small bell peppers, chopped
- 10 ounces kidney beans
- 10 ounces black beans
- 10 ounces borlotti beans
- 16 ounces crushed tomatoes
- 2 cups vegetable broth
- 3 tbsp tomato paste
- 15 ounces pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tbsp chili powder
Instructions
- Prep: Mince and chop the garlic and onion, along with the peppers. Rinse and drain the beans and set aside.
- Sautè: In a large pot, heat the olive oil on medium high heat. Add in the onion, and sauté until translucent, about 3-5 minutes. Then add in the garlic and sauté until golden brown. Finally, add in the tofu but tearing off tiny chunks and crumbling it between clean fingers. You want the crumbles to resemble ground beef. Pour in the soy sauce, cumin, smoked paprika, and sea salt as well over the crumbles, and sautè everything in the pan for 3-5 minutes on medium heat, until the tofu is evenly coated.
- Cook: Add in the bell peppers and all 3 types of beans, and stir. Then pour in the crushed tomatoes, vegetable broth, tomato paste, pumpkin puree, pumpkin pie spice, and chili power. Stir to evenly combine then turn the heat onto high and bring to a boil. Once boiling, reduce to a simmer and cover. Let cook for 30 minutes.
- Serve and enjoy! After 30 minutes of cooking, you can serve with vegan sour cream, vegan cheese, and fresh herbs for garnish. The longer you cook, the more flavorful and thicker the chili will be.
Notes
Storage: Store any leftovers in an airtight container and in the fridge for up to a week. Alternatively, you can freeze the soup for up to 3 months.